Try this Peanut Ice Cream recipe, or contribute your own.
Suggest a better description1. Heat the milk and cream in medium-size saucepan until hot but not boiling. 2. Beat the sugar and egg yolks in large mixer bowl until mixture forms a slowly dissolving ribbon when the beaters are lifted. Slowly pour the hot milk into the yolk mixture, beating constantly. 3. Return mixture to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Remove from heat and cool. 4. Stir the pureed peanuts and peanut butter into the cooled mixture. Process in blender until smooth. 5. Freeze mixture in an ice cream maker, following manufacturers instructions. 6. Serve generous portions of the ice cream with a pitcher of fudge sauce on the side. (Use your favorite fudge sauce or see "Peanut Brittle Ice Cream Pie with Chocolate Sauce" in this cookbook.) ARKANSAS TODAY, CH 11, KTHV-TV, 08/28/1991, FROM DON AND NANCY BINGHAM From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 126 | ||
Calories from Fat: 14 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 24.6mg | 1 % | |
Potassium 71mg | 2 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 27.9g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 126
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